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Classic French Ratatouille: A Provençal Vegetable Stew

This traditional ratatouille recipe brings the sunny flavors of Provence straight to your dinner table, combining garden-fresh vegetables in a fragrant stew that perfectly balances sweet, savory, and herbal notes.
Print Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 188
Ingredients Method

Ingredients
  

  • 3 tablespoons extra virgin olive oil
  • 1 large eggplant about 1 pound, diced into 1-inch cubes
  • 2 medium zucchini diced
  • 1 large red bell pepper seeded and diced
  • 1 large yellow bell pepper seeded and diced
  • 1 large onion finely chopped
  • 4 cloves garlic minced
  • 2 cups fresh tomatoes diced (or 1 can 14.5 oz diced tomatoes)
  • 2 tablespoons tomato paste
  • 1 teaspoon fresh thyme leaves or ½ teaspoon dried
  • 1 teaspoon fresh rosemary chopped (or ½ teaspoon dried)
  • 2 tablespoons fresh basil chopped, plus more for garnish
  • 1 bay leaf
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper to taste

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Place the diced eggplant in a colander, sprinkle with a teaspoon of salt, and let sit for 20 minutes. This draws out bitter flavors. Rinse and pat dry with paper towels.
  3. Heat 2 tablespoons olive oil in a large oven-safe skillet or Dutch oven over medium-high heat. Add the eggplant and cook until lightly browned, about 5-7 minutes. Remove and set aside.
  4. In the same pan, add the remaining tablespoon of oil. Add onions and cook until translucent, about 4 minutes.
  5. Add the garlic and cook for 30 seconds until fragrant.
  6. Add zucchini and bell peppers. Cook for 5-7 minutes until they begin to soften.
  7. Stir in the diced tomatoes, tomato paste, thyme, rosemary, bay leaf, and the cooked eggplant.
  8. Season with salt and pepper to taste. Bring to a simmer.
  9. Cover and transfer to the oven. Bake for 30 minutes until vegetables are tender but not mushy.
  10. Remove from oven, discard the bay leaf, and stir in the balsamic vinegar and fresh basil.
  11. Let rest for 10 minutes before serving. The flavors will continue to develop as it sits.